- June 14, 2020
- Desserts
Keto Smores Recipe
These keto s’mores bars deliver all the nostalgic flavors of classic s’mores that feature a graham-style crust, melted chocolate, and gooey marshmallow, but without the sugar overload. Baked in a pan instead of over a campfire, this easy keto s’mores recipe is perfect for slicing, sharing, and making ahead.
If you love the flavor of classic s’mores but want a low-carb option that’s easy to make at home, these keto s’mores bars are the answer. This recipe uses a toasted almond flour crust to mimic graham crackers, layered with sugar-free chocolate and marshmallows for a baked version of keto s’mores that actually holds together.
While this is technically a bar recipe, it’s optimized for the high-intent search term keto s’mores—because that’s exactly the flavor and experience these bars deliver.
What Are Keto S’mores?
Keto s’mores are a low-carb version of traditional s’mores, typically made without graham crackers or added sugar. Instead, they rely on almond flour or nut-based crusts, sugar-free chocolate, and low-carb marshmallows to recreate the same textures and flavors.
This baked bar version is ideal for:
- Cleaner slices
- Easier serving
- Make-ahead desserts
- No open flame required
Why Make Keto S’mores Bars Instead of Individual S’mores?
From a technique standpoint, bars are more stable and consistent than assembling individual keto s’mores. Baking everything together allows the crust to set properly, the chocolate to melt evenly, and the marshmallow layer to puff and lightly toast without sliding apart.
Bars also:
- Store better
- Freeze well
- Cut clean once cooled
- Work for parties and meal prep
Supplies:
- 9×9 inch pan
- Measuring cups/ spoons
- Mixing bowl
- Rubber Spatula
- Foil/ Parchment Paper (optional)
Ingredients for Keto S’mores Bars
This recipe keeps ingredients minimal while still delivering strong s’mores flavor.
Crust
- Almond flour (toasted)
- Low-carb brown sugar
- Cinnamon
- Salt
- Xanthan gum
- Egg
- Melted butter
Topping
- Low-carb chocolate bars or keto chocolate chips
- Sugar-free marshmallows
How to Make Keto S’mores (Step-by-Step)
- Toast the almond flour gently over medium-low heat until fragrant and lightly golden. This step is key for achieving a graham-style flavor.
- Mix the dry ingredients, then add the butter and egg until the mixture is evenly moistened.
- Press the crust into a lined 9×9 pan and partially bake to set the base.
- Layer chocolate evenly over the crust, then top with chopped marshmallows.
- Bake until puffed and lightly golden, finishing with a torch if you want a toasted look.
- Cool completely before slicing to allow the chocolate to set cleanly.
Tips for the Best Keto S’mores Bars
- Do not skip toasting the almond flour. This is what gives the crust its depth and “graham” flavor.
- Chop marshmallows for even coverage. Whole marshmallows tend to melt unevenly.
- Cool completely before slicing. Cutting too early will cause the chocolate layer to smear.
- Use a lightly dusted knife. Low-carb powdered sweetener prevents sticking.
Storage and Freezing
- Store bars in an airtight container at room temperature or in the fridge for up to 7 days.
- Freeze for longer storage. Thaw at room temperature before serving for best texture.
More Recipes To Try
Easy Keto Smores Recipe
Ingredients
- 2 cups Almond Flour toasted
- 1/2 cup Low Carb Brown Sugar
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Xanthan Gum
- 1 Egg
- 3 tbsp. Melted Butter
- 12 oz. Sugar Free Marshmallow
- 2 Low carb Chocolate Bars
Instructions
- Preheat oven to 350°F. Toast almond flour in a skillet over medium-low heat, stirring frequently until lightly golden and fragrant. Remove from heat.
- In a mixing bowl, combine almond flour, low-carb brown sugar, cinnamon, salt, and xanthan gum. Stir well.
- Add melted butter and egg. Mix until evenly combined.
- Press mixture firmly into a greased or parchment-lined 9×9-inch baking pan.
- Bake crust for 10 minutes.
- Remove from the oven and evenly place the chocolate bars over the crust. Top with chopped sugar-free marshmallows.
- Return to oven and bake an additional 10–15 minutes until puffed and lightly golden. Optional: Use a kitchen torch to lightly toast the marshmallow top.
- Cool completely before slicing into 16 bars.
Notes
- Let bars fully cool before cutting to allow the chocolate to set.
- Use a knife lightly dusted with low-carb powdered sweetener to prevent sticking.
- Store in an airtight container for up to 7 days or freeze for longer storage.